Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 2 bay leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 4 pieces of catfish fillet
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 cup of all-purpose flour
- 1 cup of vegetable oil
- 2 cups of cucumber slices
- 2 cups of tomato slices
- 2 cups of lettuce leaves
- 2 cups of fried shallots
Special Equipment Needed:
- Rice cooker
- Frying pan
Step-by-Step Instructions:
1. Rinse the rice until the water runs clear. Add the rice, water, bay leaves, salt, sugar, and tamarind paste to the rice cooker. Cook the rice according to the rice cooker's instructions.
2. In a bowl, mix the turmeric powder, salt, pepper, garlic powder, and onion powder. Coat the catfish fillets with the spice mixture.
3. In a separate bowl, add the flour. Coat the catfish fillets with the flour.
4. Heat the vegetable oil in a frying pan over medium-high heat. Fry the catfish fillets until golden brown and crispy.
5. Arrange the cooked rice, fried fish, cucumber slices, tomato slices, lettuce leaves, and fried shallots on a large serving platter.
6. Serve the Nasi Jamblang with Fried Fish hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: Follow the instructions of the rice cooker.
- Frying pan: Medium-high heat.
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 600
- Fat per serving: 25g
- Protein per serving: 25g
- Carbohydrates per serving: 70g
- Fiber per serving: 3g
- Sugar per serving: 5g
Substitutions for ingredients:
- Catfish fillet: Any white fish fillet can be used as a substitute.
- Tamarind paste: Lime juice can be used as a substitute.
Variations:
- Vegetarian: Replace the fried fish with fried tofu or tempeh.
- Spicy: Add chopped chili peppers to the spice mixture.
Tips and Tricks:
- Rinse the rice until the water runs clear to remove excess starch.
- Use a non-stick frying pan to prevent the fish from sticking to the pan.
- Serve the Nasi Jamblang with Fried Fish with a side of sambal sauce for extra flavor.
Storage Instructions:
- Store the leftover Nasi Jamblang with Fried Fish in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Nasi Jamblang with Fried Fish in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Arrange the Nasi Jamblang with Fried Fish on a large banana leaf for an authentic Indonesian presentation.
Garnishes:
- Fresh cilantro leaves
- Sliced red chili peppers
Pairings:
- Indonesian sweet soy sauce (kecap manis)
- Sambal sauce
Suggested Side Dishes:
- Indonesian vegetable fritters (bakwan)
- Fried tofu or tempeh
Troubleshooting Advice:
- If the fish is not crispy, increase the heat of the frying pan and fry the fish for a longer time.
Food Safety Advice:
- Make sure the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food History:
- Nasi Jamblang is a traditional Indonesian dish that originated from the Cirebon region in West Java.
Flavor Profiles:
- The Nasi Jamblang with Fried Fish has a savory and slightly tangy flavor from the tamarind paste and a crispy texture from the fried fish.
Serving Suggestions:
- Serve the Nasi Jamblang with Fried Fish as a main dish for lunch or dinner.
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Region: Indonesian